Lemon sole with pistachio pesto

Pistachio nuts make an interesting alternative to pine nuts in Clodagh McKennas pesto covered fish dish
By Clodagh McKenna
Lemon sole with pistachio pesto
  • Rating:
  • Serves: 2 as a main or 4 as a starter
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 110 g fresh leaves of basil
  • 150 ml extra virgin olive oil
  • 50 g pistachio nuts
  • 1 cloves garlic
  • 50 freshly grated parmesan
  • 4 fillets lemon sole

Tips and Suggestions

You can also use a classic pine nut pesto to make this recipe. Alternatively, try making it from coriander, olive oil, hazelnuts and lemon juice


1. Firstly make the pesto by placing the basil, olive oil, pistachios, garlic, a little salt and parmesan to a food processor and blend for 2 minutes.

2. Place the fillets in a large bowl and pour the pistachio pesto over them and baste well.

3. Place a frying pan over a high heat and add the fillets to the pan. Cook on each side for 2 minutes. Then serve immediately.

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